MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Apricot Mud Hen Cake Bars
Categories: Cakes, Fruits, Nuts, Desserts
Yield: 24 servings
3/4 c Butter; softened
1/3 c Sugar
2 lg Egg yolks; room temp
1 ts Vanilla extract
1 1/2 c A-P flour
1/8 ts Salt
MMMMM--------------------------MERINGUE-------------------------------
2 lg Egg whites; room temp
1/8 ts Cream of tartar
1/3 c Sugar
3/4 c Fine chopped pecans
1 c Apricot preserves
Set oven @ 350ºF/175ºC.
In a large bowl, cream butter and sugar until light and
fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating
well after each addition. Beat in vanilla. In another
bowl, whisk flour and salt; beat into creamed mixture.
Spread into a greased 13x9-in. baking pan. Bake until a
toothpick inserted in center comes out clean, 12-15
minutes.
Meanwhile for meringue, with clean beaters, beat egg
whites with cream of tartar on medium speed until foamy.
Gradually add sugar, 1 tablespoon at a time, beating on
high after each addition until sugar is dissolved.
Continue beating until stiff glossy peaks form; gently
fold in pecans.
Spread preserves over hot cake. Spread meringue over
preserves, sealing meringue to edges of pan. Bake until
meringue is golden brown, 15-20 minutes. Cool completely
on a wire rack. Refrigerate leftovers.
Kristine Chayes, Smithtown, New York
Makes: 24 servings
RECIPE FROM:
https://www.tasteofhome.com
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